Amandine is a typical Romanian chocolate cake, that usually comes in relatively small cubic pieces.
Ingredients for the sponge cake layers (30/23 cm):
Separate the egg yolks from the whites.In a bowl, whip the egg whites with the sugar.
In another bowl mix the egg yolks with the sunflower oil.
Mix very well the 2 compositions above.
Add the hot water, the flour, the baking powder, the salt and the cacao over the composition above and mix.
Put the composition in the oven for 40-50 minutes at 190 degrees Celsius. After it is ready let it cool before continuing the process.
Ingredients for the filling:
Above the boiling water, mix the eggs with the cacao, the honey and the milk .
Mix the butter (at room temperature) with 100 grams of powder sugar and the rum essence.
After the cocoa composition has cooled, mix it with the butter.
The classical recipe contains a fondant icing above the cake. This is made with a lot of sugar and if you prefer something lighter jump to the next section - the glaze.
If you prefer this topping, here are the ingredients:
Keep a bowl with cold water next to you and from time to time check whether the fondant is ready: pour one small drop of the boiling water/sugar and if it spreads in the water, then you need to keep it boiling for another few minutes. When the drop remains whole as a ball in the cold water, then the fondant icing is ready.
Remove the pan from the fire and add the liquid honey. Add the cocoa powder and place the pot with this composition inside a larger pot with cold water. Mix the sugar/honey/cocoa in the small pot until well incorporated.
Important: This fondant icing has to be poured on top of the cake while still liquid. If it has thickened put it again on slow fire for a few minutes and then pour it above the cake
Ingredients for the glaze (only if you did not prepare the fondant icing from above):
Mix them continuously for a few minutes at slow fire.
Ingredients for the syrup:
Let the ingredients boil for few minutes at slow fire. After the syrup is ready add the rum essence.
Now comes the final part: assembling all the bits and pieces together.
Cut the sponge cake in two layers.
Pour half of the syrup over the bottom layer and add the filling.
Add the second layer on top. Pour the remaining syrup over the top layer and add the glaze.
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Put it in the fridge for at least 2 hours.
Enjoy!
The recipe usually includes some almonds (hence the source of the name, from the French term). However, we did not add almonds, as we do not like them.
The original recipe can be found here
Ingredients for the sponge cake layers (30/23 cm):
- 8 eggs
- 100 grams of sugar
- 4 spoons of sunflower oil
- 5 spoons of hot water
- 11 spoons of wheat flour
- 1 spoon of baking powder mixed with the juice of half of a lemon
- 7 spoons of cocoa
- salt
Separate the egg yolks from the whites.In a bowl, whip the egg whites with the sugar.
In another bowl mix the egg yolks with the sunflower oil.
Mix very well the 2 compositions above.
Add the hot water, the flour, the baking powder, the salt and the cacao over the composition above and mix.
Put the composition in the oven for 40-50 minutes at 190 degrees Celsius. After it is ready let it cool before continuing the process.
Ingredients for the filling:
- 3 eggs
- 80 grams of powdered sugar
- 4 spoons of cacao
- 1 spoon of honey
- 100 milliliters of milk
- 200 grams of butter
- 1 spoon of rum essence
Above the boiling water, mix the eggs with the cacao, the honey and the milk .
Mix the butter (at room temperature) with 100 grams of powder sugar and the rum essence.
After the cocoa composition has cooled, mix it with the butter.
The classical recipe contains a fondant icing above the cake. This is made with a lot of sugar and if you prefer something lighter jump to the next section - the glaze.
If you prefer this topping, here are the ingredients:
- 300 grams of sugar
- 90 grams of honey
- 80 milliliters of water
- 2-3 spoons with cocoa powder
Keep a bowl with cold water next to you and from time to time check whether the fondant is ready: pour one small drop of the boiling water/sugar and if it spreads in the water, then you need to keep it boiling for another few minutes. When the drop remains whole as a ball in the cold water, then the fondant icing is ready.
Remove the pan from the fire and add the liquid honey. Add the cocoa powder and place the pot with this composition inside a larger pot with cold water. Mix the sugar/honey/cocoa in the small pot until well incorporated.
Important: This fondant icing has to be poured on top of the cake while still liquid. If it has thickened put it again on slow fire for a few minutes and then pour it above the cake
Ingredients for the glaze (only if you did not prepare the fondant icing from above):
- 100 grams of dark chocolate
- 40 grams of butter
- 30 grams of fresh cream
- 2 spoons of honey
Mix them continuously for a few minutes at slow fire.
Ingredients for the syrup:
- 400 grams of water
- 100 grams of sugar
- 2 spoons of cappuccino powder
- 1 spoon of rum essence
Let the ingredients boil for few minutes at slow fire. After the syrup is ready add the rum essence.
Now comes the final part: assembling all the bits and pieces together.
Cut the sponge cake in two layers.
Pour half of the syrup over the bottom layer and add the filling.
Put it in the fridge for at least 2 hours.
Enjoy!
The recipe usually includes some almonds (hence the source of the name, from the French term). However, we did not add almonds, as we do not like them.
The original recipe can be found here
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